Rutland - October (219).qxp 07/09/2020 09:42 Page 56
In the KITCHEN The taste of autumn... tender pork with apple. This pulled pork dish is an ideal midweek supper, taking mere minutes to prepare but cooking slowly. The best things really do come to those who wait...
EASY PULLED PORK Preparation time: 10 minutes. Cooking time: 4 hours 5 minutes. Serves: 6-8. Ingredients: 1.5kg skinned pork shoulder • 2 tsp sea salt • 1 tsp ground black pepper 100ml Aspall Organic Cyder Vinegar • 1 tbsp light brown soft sugar • ½ tsp chilli flakes ½ tsp Tabasco sauce • ½ tsp sea salt • ½ tsp ground black pepper Preheat the oven to 160°C, gas mark 3. Remove any string from the pork and rub all over with the salt and pepper. Place in a roasting tin and cover tightly with foil. Roast for 2 hours, then uncover and baste with the juices. Re-cover and roast for another 2 hours until there is no pink meat and the juices run clear. Remove the foil and carefully lift the pork onto a plate. Skim off any excess fat from the tin, but leave any roasting juices (add a splash of water to loosen if needed).
Return the pork to the roasting tin and shred with 2 forks, turning the meat in the juices. Warm the sauce ingredients together in a small pan over a low heat until the sugar dissolves. Pour over the pork and toss together. Serve with coleslaw and baked sweet potatoes, if liked, or piled into buns. If a whole pork shoulder is not available from the meat counter, use the same weight in shoulder steaks instead.
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